Moros y cristianos, a classic of Cuban cuisine, combines black beans and rice in a delicious harmony. The sofrito of bacon, onion, garlic, and spices permeates each grain, creating a feast of flavors that conquer palates with its simplicity and tradition.
They carefully select the ingredients and prepare them with care. They let the beans rest for several hours before starting to cook.
They cook slowly along with the spices, creating a tasty and comforting dish.
Before you begin, we recommend as an alternative the delicious recipe from Fideos con tuco on a friendly site.
Moros con cristianos
Ingredients
300 grams of Arroz
80 grams of Frijoles negros
450 milliliters of Agua
25 grams of Tocino ahumado
12 grams of Sal
35 grams of Cebolla
50 milliliters of Aceite
20 grams of Ajíes
1 pinch of Orégano molido
1 Hoja de laurel
5 grams of Ajo
1 pinch of Comino molido
Preparation
Step 1 : The beans are selected and washed before being soaked with the indicated amount of water, for approximately 10 to 12 hours, in the refrigerator.
Step 2 : Then, they are softened over moderate heat with the same soaking water.
Step 3 : On the other hand, the bacon, onion, and peppers are sliced, while the garlic is finely chopped.
Step 4 : In a suitable container, heat the oil and sauté the bacon, garlic, onion, and peppers.
Step 5 : Add the oregano, cumin, and bay leaf, and then incorporate the softened beans along with the cooking broth, seasoning with salt to taste.
Step 6 : On the other hand, select and rinse the rice, which is added to the pot when the mixture starts to boil, stirring for even distribution.
Step 7 : Once it boils again, place the preparation in the oven for approximately 20 minutes.
Step 8 : When removing it from the oven, flip it over to prevent it from continuing to cook.
If you liked this recipe, you’ll surely love the dishes at Gallo pinto nicaragüense or Espaguetis con chuletas de cerdo from our recipe collections.
